Anxovies triple 000 from the Cantabric with toasted tomato bread

Jabugo cured ham “shavings” with toasted bread and tomato

French oysters from Marennes-Oléron (1/2 dozen)

Clams raw or grilled ( portion 300 gr)

Sea snails (rac. 300gr)

Grilled langoustines from Cambrils

Red prawns from Tarragona


Razor clam

Fried sea cucumber “Espardenyes”

Calamares a la romana ( squid in batter)



Paella Parellada ( All seafood peeled) (minimum 2 persons)
Can Bosch-style “Black rice ” ( cooked in squid ink)
Black rice with lobster
Carneroli rice casserole with clams ( minimum 2 persons)


Grilled hake trunk with seasonal vegeatbles

(Sea bass or turbot) baked with potatoes and confit onion

(Sea bass or turbot) with pile-pil of molluscs in Amontillado, fennel and smoked leek

Grilled sole with seasonal vegetables

Beef steak tartare

Veal fillet with vegetables and potatoes

Veal shank cooked at low temperature with garnish